Grasshopper Sugar Cookies
Description
These are the absolute perfection of sugar cookies. They are crispy chocolate cookies on the outside and chewy on the inside. They will be a big hit, covered with a fluffy mint frosting and decorated with a rich mint-chocolate drizzle.
Ingredients
Cookies:
1 c. butter, softened
¾ c. vegetable oil
1¾ c. sugar, divided
¾ c. powdered sugar
3 T. water
2 eggs
1 T. vanilla
5½ c. flour
1 c. cocoa powder
½ t. baking soda
¾ t. cream of tartar
1 t. salt
Frosting:
1 c. butter, at room temperature
4-5 c. powdered sugar
1 t. pure mint extract
optional: 4-5 drops green food coloring
Drizzle:
⅓ c. Andes mint candies, unwrapped or Andes baking "chips" found near the chocolate chips in some stores
Directions
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In a large bowl, cream together butter, vegetable oil, 1½ c. sugar, powdered sugar, water, eggs, and vanilla.
In a medium bowl, whisk together flour, cocoa powder, baking soda, cream of tartar, and salt.
Add dry ingredients to wet ingredients; mix until combined. Cover tightly with plastic wrap; chill 30 minutes.
Preheat oven to 350 degrees.
Uncover dough. Place remaining ¼ c. sugar on a small plate.
Grease a large baking sheet or 2. Roll dough into balls, slightly larger than a golf ball; place on baking sheet 3-4 inches apart.
Use the bottom end of a tall glass cup or a small jar for pressing the cookies. Spritz the bottom of the glass/jar with cooking spray; dip the bottom into the sugar. Press cookies to about ½ in. thickness. Let the edges of the cookie dough squish out about ¼ inch past the edges of the glass.
Bake 8-10 minutes., leaving them slightly undercooked. Allow to cool for at least 10 minutes on the baking sheet before transferring to a cooling rack. Bake the remaining cookie dough in batches until all of the dough is used.
While cookies are baking or cooling, prepare the frosting.
Frosting:
Cream the butter for 3 minutes, until very light and fluffy. It must be for the full 3 minutes, no cheating. Add the powdered sugar, 1 cup at a time, until desired consistency and sweetness is reached. (About 4 cups of powdered sugar is usually right.) Mix in the mint extract. Taste; add powdered sugar or mint extract, if desired. Mix in green food coloring, if desired.
Store covered in the refrigerator until ready to use.
For drizzle;:
Melt Andes mints on 50% power for 2 minutes, in a microwave-safe bowl. After 2 minutes, stir, and if needed, continue to melt for 20 second intervals until the mixture is smooth.
Drizzle over frosted cookies.
Makes 30-36 large cookies.